Pumpkin Rum Cheesecake Recipe
Easy and Delicious Cheesecake Recipes


Pumpkin Rum Cheesecake

1 cup crushed gingersnaps (15 cookies)
1/4 cup ground pecans
1/4 cup butter, melted
24 ounces cream cheese (at room temperature)
1 1/2 cups granulated sugar
3 eggs
3 cups canned pumpkin
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon rum flavoring
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup whipping cream
1/4 teaspoon rum flavoring

Preheat oven to 350 degrees F.

Combine gingersnaps, 1/4 cup pecans and melted butter. Press onto bottom of a 9-inch springform pan.

In large mixing bowl, beat together cream cheese and sugar. Add eggs, pumpkin, cinnamon, 1 1/2 teaspoons rum flavoring and the spices, beating just until mixture is smooth. Pour into the prepared spring-form pan. Sprinkle with additional nutmeg.

Bake for 70 minutes or until almost set (center will jiggle slightly). Cool in pan on wire rack for 10 minutes. Loosen sides; cool completely. Chill for at least 4 hours.

To serve, remove sides of pan. Beat cream and 1/4 teaspoon rum flavoring until stiff peaks form. Pipe over cheesecake and sprinkle with additional pecans.

Serves 12 to 16.

Back to Cheesecake Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2012
That's My Home